Monday, December 29, 2014

I know this recipe is not new, it's available online and most people are familiar with it. I was not familiar with the recipe. I got it from a friend in Michigan. Thank you Linda for sharing this with me.
I've adapted it a bit without changing the integrity of the original recipe.
I have another favorite Savory Cracker Recipe on the blog called Firecrackers.

In a saucepan on medium high heat:
Milk
Butter
Chocolate Chips
Heat, stirring constantly until melted and smooth.
Stir in Vanilla.
Set aside for 5 minutes.
Pour over the Marshmallow/Pecan mix.
Mix well.
Pour over evenly into the pan.
Refrigerate for at least 2 hours.
Lift out of the pan using the waxed paper overhang.
But into squares to serve.

Here's a Texas take on the iconic French Macaron.
This is definitely a Texas Macaron Y'all!

Here's what you'll need:
Preheat the oven to 300 degrees.
1 - Sheet Pan lined with 2 sheets of Parchment Paper. The bottom one will have the Macaron template, it will be removed just prior to baking. The circles should be 1 1/4" in diameter.

This recipe will make 4 dozen cookies. (serving size is 2 cookies) The final yield is 2 dozen sandwiched Macarons.

In a Food Processor:
Pecans
Cinnamon
Process until finely ground.
Sift well onto a large piece of Parchment Paper through a sieve, discard the residue, don't press the remaining mixture through the sieve.
Place back into the Food Processor, add the Zest and pulse just until incorporated.
Set aside.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Cream of Tartar
Salt
On Medium speed, whisk just until foamy.
Increase speed to High, continue beating until stiff peak meringue.

Reserve 2 TBS of the Confectioner's Sugar into a small bowl and set aside.
Add remaining Sugar to the Meringue and beat on Low just until incorporated.

Fold in the Pecan Mixture by hand.

Add Figs to the reserved Sugar and toss to coat well.
Fold Figs into the batter by hand with a large Silicone Spatula.
Mix well until it slowly drips from the spatula.

Place a #12 Piping Tip into a Piping Bag and fill it with the batter.
Squeeze the batter down into the bag, eliminating any air pockets.
Cut the tip and pipe the batter onto the template lined parchment paper.
Firmly tap the bottom of the sheet pan onto a work surface to release any trapped air.
Allow to stand at room temperature for 30 minutes.
Check for a light crust to form, they should not stick to your finger when lightly touched,

Bake for 10 - 15 minutes. If the top of the cookie begins to crack, then the temperature is too high.
You'll get to know your oven for baking Macarons.

Remove the pan and allow to sit at room temperature for 30 minutes. Cooling the cookies is an important process.
Refrigerate the pan of cookies to oil completely before filling.

When you're ready to fill the cookies, peel the paper away from the cookie, don't pull the cookie away from the paper. You can also use a small, metal offset spatula to gently loosen the cookies.

In a bowl with a hand mixer.
Cream Cheese
Raspberry
Beat until creamy smooth.
Refrigerate until completely cooled.

With an offset spatula, spread an equal amount of Raspberry filling onto half of the cookies.
Spread the other half of the cookies with equal amounts of Fig Jam.
Gently sandwich the two cookies together.

TIPS:
When piping the batter, keep the Macarons consistent in size, using a Parchment Paper template or a Silicone Mat template.
Keep the tip of the Pastry Bag about 1/2" away from the paper with the bag straight up, not angled.
Don't use a circular motion to pipe the batter.
Squeeze just until the template circle is filled to the edge. Pop the tip away to release it from the cookie.

When there's a chill in the air and the Apples are ripe on the trees, enjoy the flavors of those Fall apples in a cookie.
I grew up in Michigan with an Apple Orchard at the end of our street. It was an annual event for our family to visit the Cider Mills too. My grandmother lived in Up State New York and had an Apple Farm. Apple Pie, Apple Cider, Caramel Apples and Apple Cobblers were all popular in Fall and Winter when we visited our grandmother.
Here's a recipe that evokes all of those flavors, in a cookie.

Caramel Apple Cookies:

Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper (Parchment is an important part of this recipe)
You can't use Sugar Free Cider Mix! This is an important part of the recipe too.

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Salt
10 Packets of Cider Mix
Beat just until combined.
Add:
Eggs, one at a time.
Vanilla
Mix just until combined.

In a medium mixing bowl:
Flour
Baking Soda
Baking Powder
Cinnamon
Allspice
Whisk together by hand.
Gradually add this to the wet ingredients in the mixer.
Beat just until combined.
Don't over mix the dough.

Use a 1 3/4" Cookie Scoop and scoop out the dough for each cookie.
Flatten the dough just enough to add 1 caramel in the center of the dough and seal the dough around it, completely.
Place them 2" apart on the Sheet Pan.
Bake for 12 - 14 minutes. (check at 12 minutes, it should be enough time) you don't want to over bake them.
When they're done, gently slide the Parchment Paper, along with the cookies, onto the counter or a Cooling Rack.
Allow them to cool, just until they're no longer soft, but still warm.
Gently twist the cookies to release them, turn them upside down on the Parchment Paper, to cool completely.

In a blender on high speed:
Eggs
1 C Milk
Sour Cream
Oil
3 TBS Corn
Blend until liquified.
Add these wet ingredients to the bowl of dry ingredients with the addition of enough remaining milk until a fairly thick batter comes together.

Fold in by hand:
Cheese
Chiles
Cumin
Chives
Cilantro

Spoon the batter into the skillet and just before flipping it, top it with 1 TBS of Corn.
Serve with Butter and Warm Maple Syrup.

Tuesday, December 23, 2014

I started to create a new soup recipe yesterday. It was going to be something with a Tex - Mex flavor. It began as an Enchilada base. It wasn't thick enough for my taste. I kept adding and adjusting and finally created this Crock Pot / Slow Cooker recipe. The only title I could come up with was Tex-Mex. I've always said that a recipe that starts with Tex-Mex usually turns out great.

Monday, December 22, 2014

My wife got this recipe from a friend in the late seventies. We made them this year. They are perfect for Christmas.
In the original recipe it refers to 2# of Chocolate. That's 2 pounds. Anne adapted it to bags of White Chocolate Chips.

Wednesday, December 17, 2014

I have my favorite recipe for Hot Chocolate on the blog and I have never made another. However, we're having a Christmas Open House and this would be so easy to make and serve from the slow cooker. It stays hot and it's virtually, no fuss!
This recipe is an adaptation of my favorite one.

Saturday, December 13, 2014

Mellow Mushroom is one of our favorite Pizza and Beer restaurants. As a Vegetarian I love their menu options for Vegetarians. This is their house salad dressing, however, to make it vegetarian I use a Vegetarian Worcestershire Sauce. Typically, the sauce includes Anchovy Fish and I don't eat Seafood. I do eat Dairy, so I don't have a problem with the Egg Yolk. This recipe is not Vegan.
The restaurant offers a good variety of Salads including the new Build Your Own.
This recipe has been adapted without changing the integrity of the original one.

In the bowl of a Food Processor with the Chopping Blade:
Egg Yolk
Onion Flakes
Garlic
Oregano
Worcestershire Sauce
Vinegar
Pepper
Water
Salt
Pulse until smooth.
Slowly drizzle Oil through the tube of the Food Processor, with the machine running.
Remove to a serving bowl and fold in the Parsley.

Friday, December 12, 2014

This recipes was created for the Martha Stewart Gingerbread cookie mold pan. It has 12 wells with various holiday designs, Stocking, Snowflake, Stocking, Ornament, Gingerbread Man, Candy Cane, Star, Mitten, Christmas Tree, Santa, Wreath, Holly Leaf.
The dough is pressed into the molds and baked.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cookie Mold Pan, brush each well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

In a large mixing bowl with an electric hand mixer on medium speed:
Butter
Sugar
Beat until well combined.

Add:
Eggs, one at a time, beating after each addition.

Add:
Honey
Molasses
Beat just until combined.

Divide the dough into three portions and wrap them in plastic wrap.
Refrigerate for 1 hour.

Use a 1 1/2" cookie scoop and press into the cookie pan molds.
Bake for 9 minutes. (depending on your oven, you may have to rotate the pan half way through the baking time)
Remove from the oven and cool on a rack for 10 minutes.
Un mold the cookies.
Transfer to the rack to cool completely.
Decorate the cookies with Royal Icing.
Store the cookies in an airtight container between layers of parchment paper.

NOTE:
Use Icing immediately or store in an airtight container for up to 2 days. Cover the top of the icing with a piece of plastic wrap to prevent drying.
Stir well with a rubber spatula just before using.

There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.

Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

Royal Icing for Flooding:

2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.

Thursday, December 11, 2014

Is it a Pie or is it a Cookie......... I don't know so I call them Pie Cookies.
This is really a recipe without a recipe and that makes it really easy.

Here's what you'll need:
Preheat the oven to 350 degrees.
Some Mini Muffin Tins sprayed with cooking spray. This makes about 72 cookies so you use however many pans you need.

Here are the basic ingredients:
Some cans of Fruit Pie Filling, pick your favorites, like Cherry, Blueberry, Apple, or Peach.....etc.
You'll need 2 boxes of pre made refrigerated Pie Crust, how easy is this, so far?
1 Egg
Some Water
Some granulated Sugar.
and a 1 1/2" round biscuit cutter or a juice glass, or Champagne glass.....!

I think that's it!

Here's what you do:
Cut a bunch of circles from the dough that's been rolled out onto a lightly floured surface.
Place a bit of fruit in the center of each circle, sprinkle with a bit of Sugar. (if you use Apple or Peach, sprinkle with a Cinnamon/Sugar mix.
Pinch the circle to create sort of a Taco bowl and make a pocket to hold the fruit.

Mix the egg and 1 tsp of water, whisk it a bit.
Use a pastry brush to lightly brush the edges of the cookie bowl.
Place each of them in the cups of the mini muffin tun.
Bake for 12 - 14 minutes.
Remove the pan and sprinkle again with either Sugar or Cinnamon/Sugar Mix.
Set on a rack to cool for 5 minutes.
Transfer the cookies to a rack to cool completely!

Add:
Walnuts
Stir to coat well.
Remove the nuts with a slotted spoon and transfer them to the sheet pan. Keep the syrup in the saucepan and set it aside.
Spread the nuts in a single layer.
Bake for 12 minutes, stirring once.
Remove the pan to a rack to cool completely.
Separate any clusters.

Return the saucepan with the syrup to low heat and gently cook until it begins to thicken, about 3 minutes, or until it coats the back of a spoon.

Place the wedge of cheese on a serving platter and drizzle it with the syrup.
Scatter the Walnuts around the Cheese and serve with crackers.

I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We'll also serve this at our Christmas Open House.

Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.

If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.

Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.

Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.

Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.

Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.

In a saucepan on medium low heat:
Cinnamon Chips
Butter
Stir continuously until melted.
Remove from heat and quickly pour over the Pretzels.
Use a rubber spatula and gently fold until evenly coated.
Immediately add Confectioner's Sugar Mixture.
Fold until well coated
Spread out onto the Jelly Roll Pan and cool completely.

This recipe is adapted from The Beekman Boys. It's a great snack to serve during the Christmas Holiday Season. I increase the recipe and make more, just because everyone loves it. We serve it in decorative Christmas Cellophane Bags sealed with a twist tie. The bags are placed in a Holiday serving bowl. It just seems easier than putting out a bowl of Popcorn.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix or Non Stick Cooking Spray. I use Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Egg
Sugar
Vanilla
Beat until smooth and creamy.
Spread evenly over the dough.

Gently spread the filling evenly over the Cream Cheese. (I started by drizzling it evenly over the mixture and then gently spread it evenly over the mixture)

Carefully lay the next can of dough over the top.

Bake 30 minutes until the top is golden brown.
Remove the dish to a rack, immediately sprinkle with additional sugar. ( I sprinkled mine with the mixture left over from my Cinnamon Sugar Mini Pretzels)
Allow to cool completely before cutting into squares and place on a serving plate.

We have a Christmas Open House every year. It's a time to share the scents, sounds, sights and flavors of the season with friends and family.
Every year the menu changes. We find new and unique treats to add to the traditional ones.
This year I'm adding these two new recipes.

Put all of the ingredients in a food processor and pulse until finely chopped.
Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.
Roll the balls in coarse sugar.

Enjoy!
Peace in the Kitchen!

Hazelnut Balls

This is my cookie that won second place in the Easy Category at the 2015 Dallas Morning News Holiday Cookie Contest.

Put all ingredients in a large mixing bowl and gently fold until everything is combined.
Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.
Roll the balls in Confectioner's Sugar.

These were my favorite cookie this year.
I will definitely make these every year!

Merry Christmas!
Nothing says Christmas in the kitchen like the aroma of Gingerbread!
Here's the perfect recipe to accomplish that. This recipe originated in England. I adapted it for the American baker.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 6 C Muffin Tin with paper liners, lightly brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour), meted well and refrigerated in a jar. I start with 1 C of each and always have it available for all of my baking needs.

These are my favorite Kitchen Supply Paper Muffin Molds.
You can get them from any Speciality Culinary Store.

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat until combined, about 3 minutes, don't over beat.

Add:
Eggs
Pumpkin Pie Spice Mix
Cinnamon
Ginger
Beat for 1 minute.

Add:
Milk
Flour
Beat just until incorporated.

Scoop into cups about 2/3 full.
Sprinkle with additional Pumpkin Pie Spice Mix.
Bake for 15 minutes, a toothpick in the center should come out clean.
Remove pan to a rack and cool completely.
Dust with Confectioner's Sugar just before serving.

I live in Texas, we eat a lot of Pralines. Ours are typically found on the counter of every Mexican Restaurant in Texas. The Praline came to this country from France and made its way to Cajun Country in Louisiana. Mexico soon discovered this sugary confection and embraced it. Texas was next! The history of this sugary treat is fascinating. I only covered a bit of the history here!

French Settlers brought Pralines to Louisiana where Sugar and Pecan trees were plentiful.
During the 19th Century, New Orleans Chefs substituted Pecans for Almonds, added Cream to thicken the confection and created what became known throughout the American South as the Praline. They have the a creamy consistency similar to Fudge.
They're usually made by combining Sugar, Butter and Cream in a pot on medium high heat and stirring constantly until most of the water has evaporated and it reaches a brown color and a thick texture. The mixture is dropped by the spoonful onto waxed paper or aluminum foil (lightly buttered)
and allowed to cool completely.

Here's a sample of Praline recipes. There are easy recipes and more complicated ones.
Here's a variety to choose from.

In a saucepan on medium high heat:Granulated SugarBrown SugarMilkSaltPecansBoil for 4 minutes.Add Vanilla and stir.Drop by the spoonful onto waxed paper.Allow to cool completely.Enjoy!Peace in the Kitchen!

Saturday, December 6, 2014

There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.

Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

Royal Icing for Flooding:

2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.

Friday, December 5, 2014

I received this recipe from Food52. I tested a recipe for a Best Baked Good Recipe Contest and the following recipe was one of the two finalists. At the writing of this recipe I don't know if it won. I'll come back and update the post after the winner is chosen. I was not pleased with the recipe I tested and I would love to have chosen this one. Oh well........ at least I have this amazing recipe to blog about!

Today, I can post that this was the winning recipe and that makes me happy! I loved this recipe from the first time I read it.
I look forward to making it soon.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 5" Loaf Pan. Line with a piece of Parchment Paper that hangs over the long sides of the pan. Grease the paper.

Add Butter and pulse about 8 times.
Retain some small pieces of Butter.
Transfer to a large mixing bowl.

In a small bowl:
Cinnamon, Cocoa Powder or Espresso Powder (your choice)
Currants
Just mix together, add to the flour/butter mixture and stir gently.

In a large measuring cup:
Heavy Cream
Egg
Vanilla
Whisk well and pour it into the Flour mixture.

Use a blending fork, fold the wet ingredients into the dry ingredients. Use a folding method, not stirring. Work the dough until it comes together. When the dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there's still a lot of loose flour in the bottom of the bowl, drizzle a bit more cream, one teaspoon at a time, until the dough comes together. Shape it into a ball.
Transfer to a floured surface.
Pat it into a 6" X 14" Rectangle.
Cut it into 12 equal pieces.
Brush them all with cream.
Sprinkle 6 pieces with Streusel mixture.
Place a non - streuseled piece onto a streuseled piece.

This part gets tricky. Choose your method of putting it together. Here's the concept:
You'll Be lining the pan with the layers of dough from end to end. They're not laid flat in the pan.
Continue layering until the pan is completely filled from end to end.
Brush the top with cream and sprinkle with granulated sugar.

Bake for 40 minutes.
Cover with foil and bake an additional 10 minutes.
A toothpick placed in the center of a bread layer should come out clean.
Remove and place on a rack to cool for 10 minutes.
Use the paper and pull out the bread and place it on the rack to cool completely.
You can either pull it apart or slice it.
It tastes really good if it's lightly heated in the microwave.

I have a couple of recipes for a traditional Lebkuchen Cookie. They can be intimidating to a new baker. However, this recipe is easier and tastes just as good.
I lived in Germany for a year and these cookies are a great Christmas memory from Germany. I visited the Cristkindle Market in Frankfurt when I was living there and Anne and I visited the German Christmas Market in Birmingham, England in 2012. It's an amazing experience.

Add Molasses mixture to the Flour mixture.
Stir well by hand with a wooden spoon.
Fold in the Citron and Hazelnuts by hand with a wooden spoon or rubber spatula.
Cover with plastic wrap and refrigerate the dough overnight.

Use small amounts of dough at a time and roll it out on a lightly floured surface to 1/4" thick.
Cut the dough into small rectangles and place them 1" apart on the Sheet Pan.
Bake for10 - 12 minutes.
Remove the pan to a rack and immediately brush the hot cookies with the glaze.
Transfer the cookies to the rack to cool completely.

NOTE:
I transfer the cookies to a cooling rack that has been placed in a sheet pan to collect the dripping glaze when brushed over the hot cookies.

They get better when stored in an airtight container for a few days before serving.

Glaze recipe:

In a saucepan on medium heat:
Sugar
Water
Use a candy thermometer and heat until between 234 and 240 degrees.
Immediately remove from heat and carefully stir in the Confectioner's sugar.
If it becomes crystalized while brushing the cookies, reheat slightly on the stove, adding a small amount of water until the crystals dissolve.

Thursday, December 4, 2014

1- 15" X 10" X 1" Jelly Roll Pan brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

In the skillet on medium high heat:
Heat 3 TBS Olive Oil
Add:
Egg Mixture.
The eggs will begin to set around the edges. Loosen the edges with a rubber spatula and allow the center eggs mixture to run underneath and cook.
Cook for 10 minutes, loosening the bottom with the spatula. It should be almost non stick at this point.
Sprinkle with Parmesan and place under the broiler for 2 minutes.
The top should be golden brown.
Remove the skillet.
Loosen the edges one last time with the spatula.
Slide the Frittata onto a serving platter or serve from the Skillet.
Cut into wedges for a main course or small squares for an appetizer.

Tuesday, December 2, 2014

Brownies, Brownies, Brownies........ how many recipes can we really have? Apparently not enough!

Sweet Cream Cheese and Pecan Brownies:

Preheat the oven to 325 degrees
1 - 9" X 13" baking pan brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, well mixed in a jar and kept refrigerated. I always have it available for all of my baking needs.

In a large bowl, with a wooden spoon:
Butter
1 Egg
Cake Mix
Stir until incorporated.
Press evenly in the bottom of the dish.

In a large bowl, with an electric hand mixer:
2 Eggs
Cream Cheese
Sugar
Beat on medium speed until smooth.
Pour ove the cake layer.
Bake for 40 minutes.
Remove pan to a rack and cool completely.
Cut into squares to serve.
Or you can cut squares on the diagonal to make triangles.

In a large mixing bowl, with an Electric Hand Mixer to in a Stand Mixer with a paddle attachment:
Eggs
Brown Sugar
Vanilla
Beat on high until light and fluffy.
Reduce speed to low.
Add:
Melted Chocolate until incorporated.
Gently add Flour mixture until incorporated.
Fold in Chocolate Chunks, by hand.

I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

In a large mixing bowl with a hand mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Confectioner's Sugar
Vanilla
Continue beating until well mixed.

Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.

NOTE:
If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.

Tuesday, November 25, 2014

I love these easy and highly addictive cookies. I think most everyone in Texas has all of these ingredients readily available in their pantries. I'm reposting the link from Mom's Pantry Kitchen.
What a great, last minutes dessert or a great last minute gift for a neighbor or friend. Package them in cello bags with a recipe card attached to a ribbon.
Thanks again to Mom's Pantry Kitchen for allowing me to share another one of her great recipes.
I have a few recipes in one of her cookbooks.

Monday, November 24, 2014

This one is really simple and really tasty.
It's just a great Fall side dish.
While I was researching the history of this recipe, I discovered that it may be a Medieval recipe or it may possibly have a Germanic heritage.

Add a drizzle of Oil to the skillet and turn up the heat to medium high until it's HOT!
Add:
Cauliflower
Salt and Pepper to taste (additional will be added at the end)
Let it sit without stirring until it begins to caramelize.
Stir
Add:
Shallots
Saute until the golden brown for 3 - 4 minutes.

Sunday, November 23, 2014

Is it a salad or a dessert? A friend of mine told me about this recipe that was served at a Thanksgiving gathering. It was supposed to be served as a salad during the meal. They thought it would make a better dessert so they saved it until the end of the meal. I had never heard of it before, but it reminds me of my mother's Pineapple Pie recipe. It was her favorite pie.

Here's her recipe.

Pineapple Cream Pie:

This was one of the best pies that my mother made...... often.
We all loved it and we still enjoy it for a summer picnic.

I have always wanted to spend Christmas in Scandinavia. Maybe it's because I love everything about winter there. I would love to see a Reindeer in my lifetime. So, until those dreams come true, I'll make Scandinavian Christmas Cookies.

Add:
Butter
Sugar
Heat, stirring, until melted.
Set aside and cool completely off the heat.
Add:
Egg
Whisk together.
Pour this mixture into the dry ingredients and mix to combine well.
Form the dough into a ball and wrap in plastic wrap.
Refrigerate overnight.

Roll out portions of the dough on a floured surface, 1/4" thick.
Cut out your favorite Christmas shapes with the Holiday Cookie Cutters.
Transfer the cookies to the Sheet Pans and sprinkle with a light dusting of the Pearl Sugar.
Bake for 7 - 8 minutes.
Watch carefully, avoid letting them get too brown.

Remove to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Saturday, November 22, 2014

I wanted to share one of our favorite restaurants in the Dallas / Ft. Worth area. The concept of the Potager Cafe is amazing. You're asked to only take what you can eat and only pay what you believe the meal is worth. Believe me, the cuisine is amazing as you watch the chef at work, preparing gourmet quality recipes, right in front of you. The atmosphere is casual and reminiscent of a Hippy Cafe in the late 60's.
The Cafe is a reminder of commune cooking, circa 1973 and so is Potager's Other Stuff across the street from the cafe. The atmosphere of both locations reminds me of my hippy days in Steamboat Springs, Colorado in the early 70's.
Cynthia Chippindale, the owner, is as free spirited as her cafe and shop. She is usually available to talk to and is as interesting as the cafe and the gift shop across the street. I've included some pictures of the location.
When you get ready to pay for your meal, Cynthia has handmade envelopes, made from recycled magazine pages to put your money in and drop it in an old fashioned watering can. The place is eclectic with mismatched tables, chairs , china, glassware and flatware. The European copper espresso machine makes the best espresso this side of the Marais District in Paris, France.

http://www.potagercafe.com/

"Potager's concept is: “ask for only as much as you can eat and pay what you feel it was worth” kind of strange. We admit, it probably is. But is it wrong? We don’t think so".

"We would like to bring people back to the way we should be eating — with joy and pleasure, experiencing wholesome food, fresh from a local farm. As much as possible, we get our products directly from nearby farms and ranches. We have known the pleasure of quietly watching the cattle at Burgundy Beef, contentedly grazing on honest Texas grasses. We marvel at the freshness of the eggs and taste of the free range chicken we get from Dominion Farms. Our outstandingly skilled and talented chefs have reverence for these products. Following Slow Food principles, they prepare a menu each day that reflects the ever-changing seasons".

"Food such as this should not be wasted. That is why we want you to only ask for as much as you know you can eat. For that reason, we can’t have set prices. This doesn’t mean you pay only as much as you want. Let’s face it – everyone would like a free meal. But we do ask that you pay what you honestly feel it was worth. Remember that we are not using bulk produced ingredients, like most restaurants use — we use Real Food, for which we have paid a fair price to our farmers and ranchers. By doing that, and encouraging you to do the same, we hope that more and more local farmers will find they can actually make a living by growing organic produce. And, by doing that, we will hope to be able to continue bringing food such as this to everyone. Like Dumbledore said – “There comes a time when we have to choose between doing what is right, and what is easy.”In conclusion, I always end my recipes on the blog with Enjoy! Peace in the Kitchen. Today I simple end my story about the Potager Cafe in Arlington, Texas with......... PEACE!Cynthia would wish you the same

An example of the menu!

Enjoy!Peace in the Kitchen!

This recipe was shared with us by Cynthia. Thank you Cynthia for bringing this incredible restaurant and concept to our area. And thanks for sharing this amazing recipe with me.

About Me

I'm always in pursuit of Peace on Earth and Peace in the Kitchen! I'm vegetarian and I've traveled the world. I have an extensive collection of recipes from family and friends around the world. I enjoy creating new recipes to enter in competition. I've been a finalist in the Dallas Morning News Holiday Cookie Baking contest for over 8 years and the local Central Market Hatch Chile competition. I started a collection of my favorite recipes in 1974 while living in Steamboat Springs,Colorado. I continued to collect my favorite recipes and called the collection the Best of the Best of my favorites. The Blog has exceeded my expectations. I had no idea that it would grow as quickly as it has. I dedicated the Blog to my Aunt Faye. She was a personal chef in Michigan. I have a vast collection of her recipes. Enjoy! Peace in the Kitchen! Terry.